Recipe

Classic Tomato and Pancetta Pasta

Savory Delight: Tomato and Pancetta Pasta Amatriciana

4.6 out of 5

Indulge in the flavors of Italy with this classic Tomato and Pancetta Pasta recipe. Originating from Italian cuisine, this dish combines the richness of pancetta with the tanginess of tomatoes, creating a harmonious blend of flavors.

Pasta› Amatriciana

European cuisine› Mediterranean cuisine› Italian cuisine

Preparation time

15 minutes

Cooking time

30 minutes

Total time

45 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Mediterranean diet, Gluten-free diet (with gluten-free pasta), Dairy-free diet (omit cheese), Low-carb diet (with low-carb pasta alternatives), Weight loss diet (in moderation)

Allergens

Pork (pancetta)

Not suitable for

Vegan diet, Vegetarian diet, Paleo diet, Keto diet, Nut-free diet

Ingredients

200g (7oz) pancetta, diced 200g (7oz) pancetta, diced
1 medium onion, finely chopped 1 medium onion, finely chopped
3 cloves of garlic, minced 3 cloves of garlic, minced
400g (14oz) canned crushed tomatoes 400g (14oz) canned crushed tomatoes
1/2 teaspoon red pepper flakes 1/2 teaspoon red pepper flakes
Salt, to taste Salt, to taste
350g (12oz) spaghetti or bucatini pasta 350g (12oz) spaghetti or bucatini pasta
Grated Pecorino Romano cheese, for serving Grated Pecorino Romano cheese, for serving
Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

Calories (kcal / KJ): 450 kcal / 1884 KJ
Fat: 18g (Saturated Fat: 6g)
Carbohydrates: 55g (Sugars: 8g)
Protein: 15g
Fiber: 4g
Salt: 1.5g

Preparation

1.
In a large skillet, cook the pancetta over medium heat until crispy. Remove the pancetta from the skillet and set aside, leaving the rendered fat in the pan.
2.
In the same skillet, add the chopped onion and sauté until translucent. Add the minced garlic and cook for an additional minute.
3.
Pour in the crushed tomatoes and red pepper flakes, and season with salt to taste. Simmer the sauce for about 15 minutes, allowing the flavors to meld together.
4.
Meanwhile, cook the pasta in a large pot of salted boiling water until al dente. Drain the pasta, reserving a small amount of the cooking water.
5.
Add the cooked pasta to the skillet with the tomato sauce. Toss well to coat the pasta evenly with the sauce. If needed, add a splash of the reserved pasta cooking water to loosen the sauce.
6.
Serve the Tomato and Pancetta Pasta hot, garnished with crispy pancetta, grated Pecorino Romano cheese, and fresh parsley.

Treat your ingredients with care...

Pancetta — Make sure to dice the pancetta into small pieces to ensure it cooks evenly and becomes crispy.

Tips & Tricks

For a spicier kick, increase the amount of red pepper flakes.
If you prefer a smoother sauce, you can blend the crushed tomatoes before adding them to the skillet.
To make the dish more substantial, you can add sautéed mushrooms or diced bell peppers to the sauce.
If Pecorino Romano cheese is not available, you can substitute it with Parmesan cheese.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Tomato and Pancetta Pasta hot, garnished with crispy pancetta, a generous sprinkle of grated Pecorino Romano cheese, and a sprinkle of fresh parsley. Accompany it with a side salad or garlic bread for a complete meal.

Presentation advice

Plate the Tomato and Pancetta Pasta in a shallow bowl, allowing the vibrant red sauce to contrast beautifully with the pasta. Garnish with a sprig of fresh parsley for a pop of green color.